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The Genial Hearth
I’ve just put the kettle on, join me for a cuppa and a chat.

No Time for Bread!

chicken/corn/breadReading Calli‘s plans for the day, I noticed she had soup and bread listed. Just what I had planned. Then I realised that while I had planned bread, I hadn’t actually considered it in the scheme of my day:-( I commented as much, and that I didn’t really feel like Foccacia (my usual quick bread) would go so well with soup. She pointed me towards this recipe.

No-time Bread
4 ½ teaspoons yeast
1 tablespoon sugar
1 ½ cups water
3 ½ cups bread flour
1 ¼ teaspoon salt
¾ teaspoon balsamic vinegar
In a bowl put the yeast, sugar, and water and let it sit.
Heat the oven to 230˚C. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.
Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.
Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.
Let rest in the microwave for about five minutes.
Microwave for another 25 seconds, then remove.
Let rest and rise for another 15 minutes.
Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 100˚C.

While I don’t think it will become my first choice for a loaf, it was certainly nothing to sneeze at! It worked really well as a soup accompaniment, and was pretty forgiving (Bilby has become not at all keen on me being in the kitchen, while she realises it means food, she wants it now! As a result I’m trying to do things quickly with her becoming more and more distressed, so I was pretty sure I’d skimped on the kneading… It probably could have been better, but the loaf was none-too-shabby in any case!)

We had it along with Linstar‘s Chicken and Corn Soup

1 litre chicken stock
1 litre water
2 chicken breasts, skin off
2 cobs corn, kernals removed, cobs saved
salt
pepper
1 cake long life chinese noodles
Poach the chicken breasts in the chicken stock, with some additional salt and pepper. When they are done (10-15 minutes), remove them and add the water and corn cobs. Shred the chicken.
After 15 minutes or so, remove the corn cobs and add the shredded chicken and corn kernals. Add a salt and pepper to taste.
Simmer for 10 minutes.
Add the noodles and simmer for another 3 minutes.
Serve with crusty bread.

(Actually, this isn’t the quantities of chicken and corn we used, rather the quantities I intend to use next time… it was rather more dense than I felt it needed to be.)

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